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Classic Chocolate Yule Log Cake (Bûche de Noël) for Holiday Gatherings

A chocolate yule log cake, textured to look like bark, sliced to show the white cream swirl filling.
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Create a show-stopping centerpiece for your Christmas dessert table with this classic Chocolate Yule Log Cake. This recipe uses simple steps to achieve a moist sponge and rich filling, making it accessible even for beginner bakers.

Ingredients

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  • 4 large eggs, separated
  • 1/2 cup granulated sugar, plus 2 tablespoons for egg whites
  • 1/4 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup heavy cream, cold
  • 1/2 cup powdered sugar
  • 8 ounces semi-sweet chocolate, chopped
  • 1/2 cup heavy cream, for ganache
  • 2 tablespoons unsalted butter
  • Powdered sugar, for dusting

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 10×15 inch jelly roll pan with parchment paper, letting the paper overhang slightly on the sides. Lightly grease the paper.
  2. In a large bowl, beat the egg yolks with 1/2 cup of granulated sugar until the mixture is pale yellow and thick. Beat in the vanilla extract.
  3. In a separate clean bowl, beat the egg whites with the salt until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and beat until stiff, glossy peaks form.
  4. Gently fold one-third of the egg whites into the yolk mixture to lighten it. Sift the flour and cocoa powder over the batter and gently fold them in. Then, fold in the remaining egg whites until just combined. Do not overmix.
  5. Spread the batter evenly into the prepared pan. Bake for 10 to 12 minutes, or until the cake springs back lightly when touched.
  6. While the cake bakes, lay a clean kitchen towel on your counter and dust it generously with powdered sugar.
  7. Immediately upon removing the cake from the oven, invert it onto the sugared towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake and towel together tightly. Let the cake cool completely in this rolled position on a wire rack.
  8. Prepare the filling: In a chilled bowl, whip 1 cup of cold heavy cream with 1/2 cup of powdered sugar until stiff peaks form. Set aside.
  9. Prepare the ganache: Place the chopped chocolate in a heatproof bowl. Heat 1/2 cup of heavy cream in a small saucepan until it just simmers. Pour the hot cream over the chocolate and let it sit for 5 minutes. Stir until smooth. Whisk in the butter until fully incorporated. Let the ganache cool slightly until it is spreadable but not hard.
  10. Gently unroll the cooled cake. Spread the whipped cream filling evenly over the surface, leaving a 1-inch border on one long edge.
  11. Reroll the cake snugly, without the towel, placing it seam-side down on a serving platter. Trim the ends if necessary to look like cut logs.
  12. Use an offset spatula to cover the entire outside of the log with the chocolate ganache. Use a fork or the back of a knife to create bark-like lines across the surface.
  13. Chill the Yule Log Cake for at least 1 hour before serving. Dust generously with powdered sugar before presenting as a festive centerpiece.

Notes

  • To achieve the rustic log look, drag a fork lightly across the frosting to create wood grain texture.
  • For a traditional look, use a small amount of leftover ganache to pipe small ‘branches’ or ‘knots’ onto the log.
  • If you want a lighter cake, substitute half of the flour with cake flour.

Nutrition

Find it online: https://tastethisplate.com/easy-chocolate-yule-log-cake-recipe/